We’ve always been fans of Jeff Ruby’s mac and cheese, a luxurious take on the ultimate comfort food that’s inspired by his upscale steakhouses. This creamy indulgence combines rich cheeses and a hint of gourmet flair, making it a hit for family dinners or special occasions.
In our recipe, we’ll guide you through recreating this crowd-pleaser at home with straightforward steps and everyday ingredients. It’s the perfect way to elevate your weeknight meals while capturing that signature restaurant magic.
Ingredients
In our exploration of Jeff Ruby’s Mac and Cheese recipe, we focus on the essential ingredients that elevate this dish to its luxurious, creamy heights. We’ve curated this list in the order of use, with precise measurements and prep notes to ensure you achieve that restaurant-quality comfort food right at home.
For the Pasta Base
- 1 pound elbow macaroni: Cook al dente for the perfect chewy texture that forms the hearty foundation of Jeff Ruby’s Mac and Cheese.
- 4 quarts water: Bring to a rolling boil with 2 tablespoons salt to enhance the pasta’s flavor before adding the macaroni.
For the Cheese Sauce
- 4 tablespoons unsalted butter: Melt this first to create a rich roux, ensuring it’s at room temperature for even blending.
- 1/4 cup all-purpose flour: Whisk into the melted butter to thicken the sauce, sifted beforehand to avoid lumps.
- 2 cups whole milk: Heated gently to prevent curdling, providing a creamy base that amplifies the dish’s velvety smoothness.
- 1 cup heavy cream: Added after the milk for extra richness, contributing to the indulgent, gourmet quality of Jeff Ruby’s Mac and Cheese.
- 2 cups shredded sharp cheddar cheese: Use freshly grated for optimal meltability, delivering a bold, tangy flavor that defines this comfort classic.
- 1 cup shredded Gruyère cheese: Incorporated for its nutty undertones, melted in to add depth and a sophisticated twist.
- 1/2 teaspoon mustard powder: Stir in for a subtle sharpness that balances the cheeses without overpowering them.
- 1 teaspoon salt: Adjust to taste after tasting the sauce, enhancing the overall savory profile.
- 1/2 teaspoon black pepper: Freshly ground for a mild kick that complements the creamy elements.
For the Topping
- 1/2 cup panko breadcrumbs: Toasted lightly for a crispy, golden finish that adds textural contrast to the gooey interior of Jeff Ruby’s Mac and Cheese.
- 2 tablespoons grated Parmesan cheese: Sprinkled on top for an extra layer of sharpness and a beautiful baked crust.
This selection of ingredients, when prepared with care, captures the essence of the original dish’s rich, comforting aromas and flavors.
Tools and Equipment
To bring Jeff Ruby’s Mac and Cheese to life with its creamy cheese sauce and crispy topping, we need the right tools and equipment. These essentials ensure smooth preparation and help us achieve that restaurant-quality finish without complications.
Essential Kitchen Tools
We’ll start with the core items that make the process efficient:
- Large stock pot: For boiling the elbow macaroni to al dente perfection, choose one that holds at least 4 quarts to prevent overflow and ensure even cooking.
- Colander: Ideal for draining the cooked pasta quickly, preventing it from becoming mushy and preserving its texture for the final dish.
- Medium saucepan: Used for creating the rich roux and cheese sauce; opt for a heavy-bottomed one to avoid scorching the butter, flour, milk, and cheeses.
- Whisk: Essential for blending the roux smoothly and incorporating the cheeses into the sauce, resulting in that velvety consistency we love in Jeff Ruby’s version.
- Wooden spoon or heat-resistant spatula: Perfect for stirring the sauce and mixing ingredients, as it withstands high heat without scratching your cookware.
Baking and Measuring Essentials
Once the sauce is ready, these tools help with assembly and finishing:
- 9×13-inch baking dish: Key for layering the macaroni and sauce then topping with panko breadcrumbs and Parmesan; a glass or ceramic dish ensures even baking and a golden crust.
- Measuring cups and spoons: Accurate measurements are crucial for our ingredients—use a set that includes 1-cup, ½-cup, and various spoons to precisely measure milk, cream, and cheeses.
- Box grater or microplane: If our cheeses aren’t pre-shredded, this tool quickly grates sharp cheddar and Gruyère for that melt-in-your-mouth effect.
- Oven thermometer: While not always necessary, it guarantees the oven reaches the exact temperature needed for baking, typically 350°F, to avoid undercooking or burning the topping.
| Tool | Recommended Size/Quantity | Why It’s Important |
|---|---|---|
| Stock pot | At least 4 quarts | Handles boiling pasta for 4-6 servings without boiling over |
| Saucepan | 2-3 quarts | Provides enough space for sauce without splattering |
| Baking dish | 9×13 inches | Fits standard recipe yields for even baking results |
Instructions
Now that we have gathered our premium ingredients and essential tools, we guide you through the straightforward steps to craft Jeff Ruby’s Mac and Cheese, ensuring a creamy, indulgent texture that captures its signature restaurant magic.
Prep
Before we begin cooking, let’s prepare our components for seamless assembly. Start by boiling the elbow macaroni: Bring a large stock pot of salted water to a rolling boil, then add 1 pound of elbow macaroni and cook according to package instructions until al dente—typically 7-9 minutes—for that perfect tender yet firm bite. While the pasta cooks, grate the cheeses: Use a box grater to shred 2 cups of sharp cheddar and 1 cup of Gruyère, ensuring even melting for a rich, velvety sauce that coats every noodle.
Next, prepare the crispy topping: In a small bowl, combine 1 cup of panko breadcrumbs with ½ cup of grated Parmesan cheese and 2 tablespoons of melted butter, mixing until the mixture is crumbly and aromatic, ready to add a golden, crunchy contrast to the creamy base.
Cook
With our ingredients prepped, we move to cooking the elements that build the dish’s luxurious flavor. First, make the cheese sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter, then whisk in ¼ cup of all-purpose flour to form a roux, stirring constantly for 1-2 minutes until it turns a light golden color and releases a nutty aroma.
Gradually pour in 2 cups of milk and 1 cup of heavy cream, whisking continuously to avoid lumps and bring the mixture to a gentle simmer. Once thickened—about 3-5 minutes—remove from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth, creating a decadent, gooey sauce that evokes the comforting warmth of a gourmet meal.
Meanwhile, drain the cooked macaroni in a colander, then immediately toss it with the cheese sauce in the pot to ensure every piece is evenly coated in that irresistible, creamy goodness.
Assemble and Bake
Now we assemble everything for the final bake, transforming our components into a cohesive, oven-baked masterpiece. Preheat your oven to 350°F. In a 9×13-inch baking dish, layer the cheese-coated macaroni evenly, then sprinkle the prepared panko and Parmesan topping over the top for a crispy, golden crust that adds texture and depth.
Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and browned to perfection, filling your kitchen with the enticing aromas of melted cheese and toasted breadcrumbs. Let it rest for 5 minutes before serving to allow the flavors to settle, ensuring each bite delivers that signature Jeff Ruby indulgence.
Make-Ahead Instructions
One of the beauties of Jeff Ruby’s Mac and Cheese recipe is its flexibility for busy schedules—we can prepare it in advance without sacrificing that creamy, indulgent texture and golden crust. This allows us to enjoy restaurant-quality comfort food on demand, making it ideal for meal prep or entertaining.
Preparing the Dish Ahead of Time
To make Jeff Ruby’s Mac and Cheese ahead, we focus on assembling components while they’re fresh, then storing them properly for later. Follow these steps to ensure optimal results:
- Cook and Cool the Macaroni Early: Begin by boiling the elbow macaroni until al dente as outlined in our main instructions. Immediately drain and rinse it under cold water to stop the cooking process. This prevents the pasta from becoming mushy when reheated. Toss the cooled macaroni with a light drizzle of oil to keep it from sticking, then store it in an airtight container in the refrigerator for up to 2 days.
- Prepare the Cheese Sauce in Advance: Make the cheese sauce by creating the roux, adding milk and cream, and melting in the cheeses as described earlier. Once smooth, let it cool completely before transferring to a sealed container. The sauce can be refrigerated for up to 3 days or frozen for up to 1 month. Pro tip: If freezing, portion it into freezer-safe bags for easy thawing.
- Assemble the Full Dish: For maximum convenience, combine the cooked macaroni with the cheese sauce in your 9×13-inch baking dish, but hold off on adding the breadcrumb topping. Cover the assembled dish tightly with plastic wrap or aluminum foil and refrigerate it for up to 24 hours. If freezing the entire assembled dish, wrap it securely and freeze for up to 1 month—baking from frozen will add extra time.
Storage and Reheating Guidelines
Proper storage and reheating are key to maintaining the rich, comforting aromas and bubbly perfection of Jeff Ruby’s Mac and Cheese. Here’s how we handle it:
- Refrigeration: Store any prepared components in the refrigerator at 40°F (4°C) or below to preserve freshness and prevent bacterial growth.
- Freezing: If opting to freeze, use airtight containers or freezer bags to avoid freezer burn, which can affect the creamy consistency.
For quick reference, here’s a table summarizing storage durations and reheating methods:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Cooked Macaroni | Refrigerator | Up to 2 days | Reheat in microwave for 1-2 minutes or add directly to sauce and warm on stovetop. |
| Cheese Sauce | Refrigerator | Up to 3 days | Gently reheat on low heat in a saucepan, stirring constantly until smooth (about 5 minutes). |
| Freezer | Up to 1 month | Thaw overnight in the refrigerator, then reheat as above. | |
| Fully Assembled Dish | Refrigerator | Up to 24 hours | Bake at 350°F (175°C) for 25-30 minutes, adding the breadcrumb topping just before baking. |
| Freezer | Up to 1 month | Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the original baking time. |
When reheating the full dish, we recommend covering it with foil for the first half of baking to retain moisture, then uncovering for a crispy, golden topping. This ensures every bite delivers the signature indulgence of Jeff Ruby’s Mac and Cheese, with its velvety sauce and aromatic crust intact.
Conclusion
We’ve shared the magic of Jeff Ruby’s Mac and Cheese to elevate your home cooking. It’s more than a recipe—it’s a gateway to indulgent comfort that rivals fine dining.
Trust us it’s a crowd-pleaser that’ll become your go-to for gatherings or cozy nights. Experiment with it and savor the satisfaction of creating something truly special.
Frequently Asked Questions
What is Jeff Ruby’s Mac and Cheese?
Jeff Ruby’s Mac and Cheese is a gourmet comfort food known for its creamy, indulgent texture and rich flavors. It features elbow macaroni in a luxurious cheese sauce made with sharp cheddar, Gruyère, butter, flour, milk, and heavy cream, topped with a crispy panko breadcrumb and Parmesan crust. This restaurant-style dish elevates simple ingredients into a decadent meal perfect for any occasion.
What ingredients are needed for Jeff Ruby’s Mac and Cheese?
You’ll need elbow macaroni, butter, flour, milk, heavy cream, sharp cheddar cheese, Gruyère cheese, panko breadcrumbs, and Parmesan cheese. These simple, high-quality ingredients create a creamy sauce and crispy topping. Measure them accurately for the best results, focusing on fresh cheeses for that authentic gourmet taste.
What tools are required to make Jeff Ruby’s Mac and Cheese?
Essential tools include a large stock pot for boiling macaroni, a colander for draining, a medium saucepan for the cheese sauce, a whisk for blending, and a 9×13-inch baking dish for assembly. Also, use measuring cups, spoons, a box grater for cheese, and an oven thermometer to ensure even cooking and a professional finish.
How do I prepare Jeff Ruby’s Mac and Cheese?
Boil elbow macaroni until al dente, then make a roux with butter and flour, add milk and cream, and melt in cheddar and Gruyère for the sauce. Mix with pasta, transfer to a baking dish, top with panko and Parmesan mixture, and bake until bubbly and golden. The whole process takes about 45-60 minutes for restaurant-quality results.
Can I make Jeff Ruby’s Mac and Cheese ahead of time?
Yes, prepare the macaroni and cheese sauce in advance, then assemble without the breadcrumb topping. Store in the fridge for up to 2 days or freeze for up to 3 months. This makes it ideal for busy schedules, allowing you to bake fresh when needed for that creamy texture and golden crust.
How do I store and reheat Jeff Ruby’s Mac and Cheese?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, bake covered at 350°F until warmed through, or microwave individual portions. Add a splash of milk if needed to maintain creaminess, ensuring it retains its indulgent flavor and texture.